If people leave your restaurant talking about how good your sauce is, you failed

— Wayne Mueller

Whole Hog Extravaganza and BBQ MBA Event 2013 via eatocracy.cnn.com

ssweeney's Review of Holy Smokes

Joint: 
  • Brisket: Firm, but moist. Pulls apart into small chunks. A bit chewy on the finish.
  • Atmosphere: In the urban sprawl of North Dallas. Has an interior decorator's touch… this is Dallas, after all. Its brand-spanking new, but with a well thought-out design.
  • Loin Back Rib: Baby back; velvet texture; comes cleanly off the bone -- no pulling necessary. Good meat/smoke balance; Nice rub - still very subtle spice in finish. I had two.
  • Pulled Pork: Oh, this is good; Fatty, but good. Difficult to rate (like chopped beef), but it gets high marks from me!
  • Sausage: This has some different spices/flavors… interesting mix. Wouldn't be my preference, but deserving of respect.
  • Sauce: Chili Powder, Cumin… maybe a bit too much? Almost overpowers the sauce. A Tex-Mex version of the Salt Lick sauce? Gets points for being different.
Main Fare: 
7.8
Other Fare: 
5.5
Atmosphere: 
5